Pistachio Ricotta Cookies ___

Pistachio Ricotta Cookies

Ingredients

For the Cookies:

  • 2 cups sugar
  • 12 ounces pistachio
  • 1 cup butter, softened
  • 1 pound ricotta cheese
  • 2 teaspoons vanilla extract
  • 2 lsrge eggs
  • 4 cups all purpose flour
  • 1 tablespoons baking powder
  • 1 teaspoon salt

For the Icing:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • chopped pistachio

Directions

For the Cookies:

  1. Preheat oven to 350 degrees F.
  2. In a food processor add the pistachios and process until finely ground. About 1 minute. Set aside.
  3. In large bowl, with mixer at low speed, beat sugar and  butter until blended.
  4. Increase speed to high; beat until light and fluffy, about 5 minutes.
  5. At medium speed, beat in ricotta, vanilla, ground pistachio and eggs until well combined.
  6. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
  7. Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
  8. Bake all your cookies.

For the Icing:

  1. In small bowl, stir powdered sugar and milk until smooth. With small teaspoon , spread icing on cookies. Decorate with chopped Pistachio.
  2. Set cookies aside to allow icing to dry completely.